Prawn, Calamari, and Scallop Salad

Prawn, Calamari, and Scallop Salad (Aham Talay Yum)

Salads are always the hottest part of a Thai meal. Once you break into a sweat you know you are ready for an amazing intense attack on your flavor senses. Thai food is NEVER, never boring. You donít ever finish eating a Thai meal shrugging, well that was OK. Thai food is always over the top-simply amazingly wonderful and exciting.

Typical of a Thai dish this salad resonates with the four taste notes with a hint of sourness, followed by saltiness, then sweetness, and then a back heat of chiles for that special spiciness. You can adjust the heat by balancing the other notes of sweet, salty and sour to your palate.

You can offer the condiment of Nam Pla Phrik for diners to adjust the heat upwards to their desired taste.

This melange of flavours results in an exciting Thai-taste recipe that is popular all over The Kingdom of Thailand. You can opt to make your own Nam Prik Pao or purchase in a jar at an Asian Market. Pantainorasingh Brand (labeled as "chilli paste with soya bean oil) is my favourite commercial Nam Phrik Pao.

Method
Mix nam prik pao, fish sauce, sugar and tamarind juice together until smooth. Place in a small saucepan at medium/low heat and stir until it comes to a boil. Remove from heat. Add lime juice, fish sauce, and stir just until blended.

Place the shellfish into a bowl, and pour sauce over it. Add the green onions and gently mix with the seafood.

To serve: Arrange the lettuce leaves over the plate, place on the ends of the serving plate, and arrange the shellfish mixture on the cabbage. Add the shredded carrots on the sides.